Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because it is thick and strained. Regular yogurt contains more liquid, which can make the dough sticky and difficult to handle. If regular yogurt is your only option, strain it through a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture before using.

What fat percentage of Greek yogurt is best?

Any fat percentage works for this Greek yogurt pizza dough. I have made it with nonfat, low fat, and full fat Greek yogurt, and they all turn out well. Full fat yogurt gives a slightly softer texture, while nonfat still produces a tender crust with good structure.

Can I make Greek yogurt pizza dough ahead of time?

Yes, this dough is perfect for making ahead. You can prepare the dough and store it in the refrigerator in a sealed bag for up to three days. Before rolling it out, let it sit at room temperature for about 30 minutes so it is easier to shape.

Can I freeze Greek yogurt pizza dough?

Absolutely. Freeze the dough in a resealable freezer bag for up to three months. Thaw it overnight in the refrigerator, then bring it to room temperature before rolling and baking. This makes weeknight pizza even faster.

Why is my dough sticky?

Sticky dough usually means the yogurt was a bit too wet or the flour was under measured. Add flour one tablespoon at a time until the dough is soft but no longer sticky. Avoid adding too much flour at once, as that can make the crust dry.

Greek Yogurt Pizza Dough for Stress Free Pizza Nights

Description

A quick, yeast-free pizza dough made with Greek yogurt—perfect for weeknight dinners, family pizza nights, and busy schedules.

Ingredients

Scale

1 1/2 cups all purpose flour or gluten free flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt (any fat percentage)

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Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly flour it.
In a large bowl, whisk together 1 1/4 cups flour, baking powder, and salt.
Add the Greek yogurt and stir with a spatula until it begins to form a dough. Use your hands to bring it together into a ball.
Knead the dough about 20 times in the bowl, then transfer to a floured surface. Use the remaining 1/4 cup flour to knead until the dough is smooth and no longer sticky.
Roll the dough into your desired pizza shape and thickness. Transfer to the prepared baking sheet or pizza stone.
Top with sauce, cheese, and your favorite toppings, keeping them light for even baking.
Bake for 15 minutes or until the cheese is bubbly and lightly golden. Let rest before slicing and serving.

Notes

Use thick Greek yogurt for the best texture. Measure flour accurately and avoid over-kneading. Dough too dry? Add a bit of yogurt. Too sticky? Dust with flour. Great for personal pizzas, thin crust, or whole wheat variations. Store in the fridge for up to 3 days or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 1g
Sodium: 270mg
Fat: 2.5g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 7g
Cholesterol: 5mg